The Fastest Thing to Cook in a Smoker

An Introduction to Quick Smoking

Smoking food is a classic way to infuse rich, smoky flavors into meats, seafood, and even vegetables, but what is the fastest thing to cook in a smoker? Smoking is often associated with long cooking times—think brisket, ribs, or pork shoulder, which can take hours or even a whole day. But what if you don’t have that kind of time? Luckily, there are plenty of foods that can be smoked quickly while still delivering that irresistible smoky taste.

In this article, we’ll explore the fastest foods you can cook in a smoker, including proteins like fish, chicken wings, and shrimp, as well as simple vegetables and snacks that are perfect for a quick smoky fix. We’ll also provide tips on how to speed up your smoking process without sacrificing flavor. Whether you’re short on time or just want to try something new, these fast-cooking options will have you enjoying delicious smoked dishes in no time.

Top 5 Fastest Foods to Smoke

When you need quick results from your smoker, it’s best to choose foods that are naturally tender and cook quickly. Here are the top five options that can be smoked in under 2 hours:

1. Fish (Salmon, Trout, or Tilapia)

Fish is one of the fastest proteins to cook in a smoker. Depending on the thickness of the fillet, most fish can be smoked in 1 to 2 hours at 225°F. Salmon is particularly popular because it absorbs smoky flavor beautifully and retains its moisture when cooked properly.

2. Chicken Wings

Chicken wings are a crowd favorite and cook much faster than other chicken cuts. When smoked at 250°F to 275°F, wings are ready in about 1.5 to 2 hours. You can even finish them on high heat for crispy skin.

3. Shrimp

Shrimp takes the crown for the absolute fastest food to smoke. At a smoker temperature of 225°F to 250°F, shrimp can be ready in just 30 to 45 minutes. This makes it a perfect option for a quick appetizer or snack.

4. Sausages or Bratwurst

Smoked sausages or brats are flavorful and require minimal effort. They typically take 1.5 to 2 hours to cook at 225°F to 250°F.

5. Vegetables and Snacks

Vegetables like mushrooms, bell peppers, and zucchini, as well as bacon-wrapped treats like jalapeño poppers, are ideal for fast smoking. Most can be done in under 1.5 hours, making them great for sides or appetizers.

These options allow you to enjoy smoky, delicious food without spending all day waiting for your smoker to do its magic. In the next sections, we’ll dive into specific techniques and tips for each of these quick-smoke favorites.

Quick-Smoked Fish – A Top Choice

Fish is arguably the fastest and one of the most rewarding foods to cook in a smoker. Not only does it absorb smoky flavors quickly, but it also cooks in under 2 hours, making it a go-to option for those craving a delicious smoked dish without the long wait.

Why Fish is Perfect for Smoking

Fish has a delicate texture and a high moisture content, which allows it to cook quickly while retaining its tenderness. Unlike tougher cuts of meat that require hours of slow smoking to break down, fish only needs gentle heat to achieve the perfect balance of smoke and flavor.

Popular Fish for Smoking:

• Salmon: A classic choice with its rich, fatty texture that complements smoky flavors beautifully.
• Trout: Mild, light, and cooks quickly.
• Tilapia: Affordable, readily available, and perfect for a quick smoke session.
• Mackerel: Oilier fish like mackerel absorb smoke well and stay juicy.

Step-by-Step Guide to Smoking Fish

Follow these simple steps to achieve perfectly smoked fish every time:

1. Prep the Fish:
   • Rinse the fish fillets or whole fish under cold water.
   • Pat them dry with paper towels to ensure even smoking.
   • For added flavor, season with a simple dry rub, such as salt, pepper, and a bit of brown sugar, or marinate the fish for 30 minutes before smoking.
2. Preheat the Smoker:
   • Set your smoker to 225°F. For faster results, you can go up to 250°F without drying out the fish.
   • Use wood chips like cherry, apple, or hickory for a balanced, mild smoke flavor.
3. Place the Fish in the Smoker:
   • Arrange the fish on the grates or a smoker-safe tray. Ensure there’s space between each piece for even airflow.
4. Monitor the Cook Time:
   • For fillets, the fish will typically be done in 60 to 90 minutes. Thicker cuts or whole fish may need up to 2 hours.
   • Use a meat thermometer to check for doneness. Fish is ready when its internal temperature reaches 145°F and it flakes easily with a fork.
5. Rest and Serve:
   • Let the fish rest for about 5 minutes to allow the juices to redistribute.
   • Serve with lemon wedges, fresh herbs, or a light glaze for extra flavor.

Tips for Better Smoked Fish

• Brining the Fish: A quick brine (saltwater soak) for 30 minutes can enhance the flavor and texture.
• Avoid Overcooking: Fish cooks quickly, so check frequently to prevent it from drying out.
• Use a Grill Mat: If your fish is delicate, a grill mat or foil can prevent it from sticking to the smoker grates.

Quick-Smoked Salmon Recipe

For a foolproof smoked salmon dish:

• Season a 1-inch-thick fillet with a mix of brown sugar, salt, and black pepper.
• Smoke at 225°F for 90 minutes.
• Finish with a drizzle of maple glaze for a sweet, smoky flavor.

Quick-smoked fish is not only fast and easy but also a healthy and delicious way to enjoy your smoker. It’s perfect for weeknight meals, appetizers, or even meal prep for the week ahead.

Chicken Wings – Flavorful and Fast

When it comes to quick and tasty smoked foods, chicken wings are a top choice and one of the fastest things to cook in a smoker. Wings not only cook faster than other chicken cuts, but their skin absorbs smoky flavor beautifully while becoming crispy if cooked properly. With a cooking time of just 1.5 to 2 hours, smoked chicken wings deliver mouthwatering results in record time, making them an excellent choice when you’re looking for the fastest thing to cook in a smoker.

Why Chicken Wings Are Perfect for Smoking

Chicken wings are small, tender, and have a high ratio of skin to meat. This makes them ideal for smoking because they:

• Absorb smoke flavor quickly.
• Cook faster compared to other cuts like thighs or whole chickens.
• Can achieve a crispy exterior without losing their juicy interior.

Smoked wings also provide a fantastic base for a variety of sauces, rubs, and seasonings, making them a versatile crowd-pleaser.

How to Smoke Chicken Wings – Step-by-Step Guide

Follow these easy steps to get perfectly smoked chicken wings every time:

1. Prepare the Wings:
   • Rinse the wings and pat them dry using paper towels. Dry skin is key to achieving crispy results.
   • Trim any excess fat or loose skin.
   • Season the wings generously with a dry rub of your choice. A simple mix of salt, pepper, garlic powder, and smoked paprika works well.
2. Preheat the Smoker:
   • Heat your smoker to 250°F to 275°F. This slightly higher temperature ensures the skin will crisp while still allowing time for the smoke to infuse the wings.
   • Use wood chips like apple, cherry, or hickory for a delicious, mild-smoke flavor.
3. Place the Wings in the Smoker:
   • Arrange the wings on the smoker grates in a single layer, ensuring they don’t touch for even airflow.
   • Smoke the wings for 1.5 to 2 hours until they reach an internal temperature of 165°F.
4. Finish for Crispy Skin (Optional):
   • If you want extra crispy wings, crank the smoker’s temperature to 350°F for the last 10-15 minutes of cooking, or transfer the wings to a hot grill to sear them quickly.
5. Sauce and Serve:
   • Toss the smoked wings in your favorite sauce—buffalo, BBQ, garlic parmesan, or honey mustard all work wonderfully.
   • Serve immediately with a side of ranch or blue cheese dressing.

Tips for Perfect Smoked Wings

• Dry Skin Equals Crispy Skin: Always pat the wings dry before seasoning and smoking to ensure they don’t end up rubbery.
• Don’t Over-Smoke: Wings don’t need a heavy smoke flavor. Stick with mild fruit woods like apple or cherry.
• Use a Meat Thermometer: This ensures the wings are cooked perfectly at 165°F without drying out.

Popular Seasonings and Sauces for Smoked Wings

Smoked wings are versatile and pair well with a variety of flavors. Here are a few ideas:

• Classic Dry Rub: Salt, black pepper, garlic powder, smoked paprika, and cayenne.
• Sweet and Spicy: Brown sugar, chili powder, and cumin.
• Buffalo Style: Toss wings in a mix of melted butter and hot sauce.
• BBQ Wings: Glaze with your favorite BBQ sauce during the last 10 minutes of smoking.

Why Smoked Wings Are a Game-Changer

Smoked chicken wings offer a perfect balance of crispy, smoky, and juicy flavors. They’re great for:

• Weeknight dinners
• Game day snacks
• Backyard barbecues

With their quick cooking time and endless flavor possibilities, smoked wings are a must-try for anyone looking to get the most out of their smoker.

Shrimp – The Ultimate Speedy Option

When it comes to the fastest food to cook in a smoker, shrimp takes the crown. Ready in as little as 30 to 45 minutes, smoked shrimp is not only quick but also packed with smoky, succulent flavor. This makes shrimp the perfect choice for appetizers, snacks, or even a light main dish.

Why Shrimp is Perfect for Smoking

Shrimp has a delicate texture that allows it to:

• Absorb smoke flavor quickly without needing hours in the smoker.
• Cook in under an hour, making it ideal for quick meals or entertaining.
• Be paired with versatile seasonings, sauces, and dips for endless flavor options.

Additionally, shrimp is low in fat and high in protein, making it a healthy and light smoked option.

How to Smoke Shrimp – Step-by-Step Guide

Here’s a simple guide to perfectly smoked shrimp:

1. Choose the Right Shrimp:
   • Opt for large or jumbo shrimp (21-25 count per pound) as they are less likely to overcook.
   • Devein the shrimp and remove the shells, but leave the tails on for easy handling.
2. Prep and Season the Shrimp:
   • Rinse the shrimp and pat them dry with paper towels.
   • Toss the shrimp in a light coating of olive oil to help the seasoning stick.
   • Season with a simple blend of salt, pepper, garlic powder, and smoked paprika. For a spicy kick, add a dash of cayenne pepper or chili flakes.
3. Preheat the Smoker:
   • Heat your smoker to 225°F to 250°F.
   • Use mild wood like apple, cherry, or pecan for a subtle smoky flavor that won’t overpower the shrimp.
4. Smoke the Shrimp:
   • Arrange the shrimp on a grill mat, foil, or skewers to prevent them from falling through the grates.
   • Place the shrimp in the smoker and cook for 30 to 45 minutes until they turn pink and opaque.
5. Check for Doneness:
   • Shrimp cook quickly, so keep an eye on them. Overcooked shrimp will become rubbery.
   • Shrimp are done when their internal temperature reaches 120°F and they curl into a “C” shape.
6. Serve Immediately:
   • Toss the smoked shrimp in melted butter, garlic, or your favorite sauce.
   • Serve with lemon wedges, cocktail sauce, or a creamy garlic dip for added flavor.

Flavor Variations for Smoked Shrimp

Smoked shrimp is incredibly versatile. Here are a few seasoning and sauce ideas:

• Garlic Butter Shrimp: Toss shrimp with melted butter, garlic, and parsley after smoking.
• Cajun Style: Season with Cajun spice mix for a bold, smoky kick.
• Lemon Herb Shrimp: Add lemon zest, thyme, and rosemary for a fresh, zesty flavor.
• BBQ Glazed Shrimp: Brush shrimp with BBQ sauce during the last 10 minutes of smoking for a sweet, smoky glaze.

Tips for Perfect Smoked Shrimp

• Use a Grill Mat or Skewers: Shrimp can fall through the smoker grates. A grill mat or skewers will make handling easier.
• Don’t Overcook: Shrimp cooks quickly, so monitor closely to avoid a rubbery texture.
• Serve Fresh: Smoked shrimp is best enjoyed hot and fresh off the smoker.

Why Smoked Shrimp is a Game-Changer

• Speed: Ready in under an hour, smoked shrimp is the fastest protein to cook in a smoker.
• Flavor: Smoky, juicy, and tender, shrimp delivers incredible flavor with minimal effort.
• Versatility: Serve as an appetizer, salad topping, or main dish with rice or pasta.

Smoked shrimp is perfect for quick weeknight meals, party appetizers, or when you’re short on time but still want to enjoy a smoky, gourmet treat.

Quick-Smoked Pork Chops and Sausages

If you’re looking for hearty, flavorful dishes that cook quickly in a smoker, pork chops and sausages are two excellent choices. Both deliver that classic smoky taste without the long cooking times of tougher cuts like ribs or pork shoulder. Ready in as little as 1.5 to 2 hours, these options are perfect for a fast, satisfying meal.

Smoked Pork Chops: Flavorful and Tender in No Time

Pork chops are naturally tender and lean, which allows them to absorb smoky flavor quickly. When smoked properly, they remain juicy and flavorful while cooking in under 2 hours.

How to Smoke Pork Chops:

1. Choose the Right Cut:
   • Opt for bone-in pork chops that are at least 1 inch thick. Thicker cuts retain moisture better during the smoking process.
2. Prep and Season the Chops:
   • Pat the pork chops dry to remove excess moisture.
   • Season generously with your favorite dry rub. A classic mix includes salt, black pepper, garlic powder, onion powder, smoked paprika, and a touch of brown sugar.
   • For even more flavor, you can brine the pork chops for 30 minutes to 2 hours before smoking. A basic brine includes water, salt, sugar, and herbs.
3. Preheat the Smoker:
   • Heat your smoker to 225°F to 250°F.
   • Use wood chips like apple, hickory, or pecan for a rich, balanced smoke flavor.
4. Smoke the Pork Chops:
   • Place the pork chops directly on the smoker grates.
   • Smoke for 1.5 to 2 hours, or until the internal temperature reaches 145°F.
   • For extra juiciness, you can baste the chops with apple juice or melted butter halfway through cooking.
5. Rest and Serve:
   • Allow the pork chops to rest for 5 to 10 minutes before serving. This redistributes the juices and ensures a tender bite.
   • Serve with a side of smoked vegetables, coleslaw, or mashed potatoes.

Pro Tip: If you prefer a seared crust, finish the pork chops by quickly grilling them over high heat for 1-2 minutes per side.

Smoked Sausages: Fast, Easy, and Full of Flavor

Sausages are one of the simplest and fastest foods to smoke, making them perfect for busy days. Whether you choose bratwurst, Italian sausages, or pre-cooked varieties, they can be smoked in 1.5 to 2 hours for a smoky, juicy result.

How to Smoke Sausages:

1. Choose Your Sausage:
   • Fresh sausages like bratwurst or Italian links work best, as they absorb smoke flavor more effectively.
   • Pre-cooked sausages can also be smoked to add extra depth of flavor but will require less time.
2. Preheat the Smoker:
   • Set your smoker to 225°F to 250°F.
   • Choose a mild wood like apple or cherry for a subtle smoke, or go with hickory for a stronger flavor.
3. Place the Sausages in the Smoker:
   • Arrange the sausages directly on the smoker grates with space between each link to allow even airflow.
4. Smoke the Sausages:
   • Smoke the sausages for 1.5 to 2 hours, or until their internal temperature reaches 160°F (for fresh sausages).
   • For pre-cooked sausages, smoke for 45 to 60 minutes to add flavor and reheat.
5. Serve and Enjoy:
   • Serve smoked sausages with mustard, sauerkraut, or on a toasted bun for a quick, delicious meal.
   • Pair with smoked vegetables, potato salad, or baked beans for a hearty side dish.

Flavor Tips for Smoked Sausages:

• Spicy Kick: Brush the sausages with hot sauce or sprinkle with chili flakes before smoking.
• Sweet Glaze: Apply a light glaze of honey or brown sugar during the last 15 minutes for a sweet and smoky finish.
• Herb Infusion: Add fresh rosemary, thyme, or garlic to the smoker to infuse the sausages with subtle herb aromas.

Why Pork Chops and Sausages Are Great for Quick Smoking

• Short Cooking Time: Both pork chops and sausages are done in under 2 hours, making them perfect for weeknight dinners or last-minute barbecues.
• Easy Preparation: Minimal prep work is needed, and they don’t require hours of brining or marinating.
• Flavor Versatility: Both options work well with a variety of rubs, glazes, and wood choices, allowing you to customize the taste to your liking.

With their quick cooking times and rich, smoky flavors, pork chops and sausages are must-tries for anyone looking to maximize their smoker’s potential without the long wait.

FAQs About Fast-Smoking Foods

1. What is the fastest thing to cook on a smoker?

The fastest thing to cook on a smoker is shrimp, which takes only 30 to 45 minutes at a temperature of 225°F to 250°F. Other quick options include fish fillets (such as salmon or trout) and chicken wings, both of which can be ready in under 2 hours.

2. What is the fastest cut to smoke?

The fastest cuts to smoke are small, tender proteins like chicken wings, pork chops, and sausages. These cuts require minimal cooking time—typically 1.5 to 2 hours—and absorb smoke flavor quickly. Seafood, like shrimp or fish, smokes even faster due to its delicate texture.

3. Does a smoker cook food faster?

No, smokers are designed for low-and-slow cooking, which enhances flavor and tenderness rather than speeding up the cooking process. However, you can smoke certain foods faster by using higher temperatures (up to 275°F), choosing smaller cuts of meat, and selecting proteins like shrimp, fish, or chicken wings that cook quickly.

4. What should a beginner smoker smoke?

Beginners should start with easy, forgiving foods that cook quickly and deliver excellent results. Examples include:

• Chicken wings: Quick, flavorful, and hard to mess up.
• Sausages or brats: Simple and ready in under 2 hours.
• Fish (like salmon): Absorbs smoke quickly and cooks fast.
• Vegetables: Bell peppers, mushrooms, or bacon-wrapped jalapeño poppers.

These options allow beginners to get familiar with temperature control and smoke flavor without long cooking times.

5. What type of wood chips are best for fast-smoking foods?

For quick-smoking foods like fish, shrimp, and chicken, choose mild woods that won’t overpower the flavor. Some great options include:

• Applewood: Light and slightly sweet.
• Cherrywood: Adds a mild, fruity flavor.
• Pecan: Balanced and nutty, ideal for poultry or pork.

Avoid stronger woods like mesquite unless you’re smoking hearty meats like beef.

6. Can you speed up the smoking process?

Yes, you can speed up smoking by:

• Raising the temperature: Smoke at 250°F to 275°F instead of the traditional 225°F.
• Choosing smaller cuts: Thin cuts of meat, seafood, and poultry cook faster than large, tough cuts.
• Using a water pan: This helps retain moisture and can slightly reduce cooking time.
• Pre-cooking or finishing on a grill: For example, you can smoke chicken wings and then crisp them quickly on a hot grill.

Conclusion

Smoking food doesn’t always have to take hours. The fastest thing to cook in a smoker—like shrimp, fish, chicken wings, sausages, and pork chops—can be ready in as little as 30 minutes to 2 hours. These quick-cooking options are perfect for beginners, busy weeknights, or anyone craving smoky flavors without an all-day commitment.

The key to fast smoking lies in choosing tender cuts, using higher temperatures (250°F to 275°F), and experimenting with mild wood chips like apple, cherry, or pecan. Pair these quick-smoked dishes with your favorite rubs, marinades, or sauces to create mouthwatering meals in no time.

Whether you’re a seasoned smoker or just starting out, the fastest thing to cook in a smoker—like shrimp, wings, and pork chops—lets you enjoy the satisfaction of perfectly smoked food without the wait. Fire up your smoker and savor the results!